Cake Scrap Bread Pudding Recipe

From Volume 1 Issue 7 of Cake Central Magazine, this is one of our favorite uses for cake scraps. Add berries, chocolate chips, nuts or dried fruit to customize the recipe for the season. Served with ice cream, it makes a great family dessert or paired with a side of bacon and fresh fruit, it's perfect fro brunch.

Use cake scraps in any flavor you have, even combine multiple flavors. 

Bread Pudding
8 oz. cake scraps
2 tablespoons butter, melted
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla

Preheat oven to 350°F.

Break up cake scraps into small pieces (if not already done so), and sprinkle in the bottom of greased ramekins.

Slowly drizzle melted butter over the cake.

Combine eggs, milk, sugar, cinnamon, and vanilla in a medium mixing bowl, and beat until well-mixed.

Pour the mixture over cake, and press with a fork until cake is completely covered and soaking.

Bake in buttered ramekins or casserole for 25 to 30 minutes or until top bounces back with tapped lightly.

Comments (6)


wow mad at myself right now. I halfed the recipe and used the entire amount of bread crumbs plus a little more. Had I not done that it would have been great....but this recipe is good. Personally, if I would have been thinking, I would have added some pineapples to it, but I will make it again. It is good and I know my family will love it.........if you are thinking about making this....please do. I used vanilla cake.